Whole Grilled Red Snapper

I took a trip to Cancun last summer, during which I feasted on fresh seafood. One item I remember, and still dream of, was the Red Snapper I had down there. I had it grilled, fried, in tacos….ah it was amazing. Well, with Wegman’s popping up around the Boston area, I was able to get my hands on a beautiful, fresh, whole Red Snapper!

Ingredients:

• 1 whole Red Snapper (you can interchange another type of white fish, if you like)
• 1 Lemon
• Dill
• Salt
• Pepper
• Oil

Start by rinsing the fish and patting it dry. Score the fish in a diamond like pattern. This will help the fish cook evenly and will also help crispy the fish. Oil the outside of the fish lightly, and generous salt and pepper the fish everywhere.

Slice the lemon and stuff the cavity of the fish with the lemon and dill. 

If you have a grill basket, then great! Oil the basket and also oil your grill grates before you turn the grill on. Fish skin is delicate and can easily stick, which is not what we want. We want crispy fish skin that is still on our fish!

Heat the grill till it’s smoking hot and center the fish on the grill. What I usually do is use high heat to crisp the outside of the fish, and once the fish is crisped nicely I cook indirectly for another 15-20 minutes, depending on the size of the fish. Just keep an eye on your fish…burnt fish is nasty!

Here’s my finished product, hot off the grill. Looks crispy and delicious right?

Squeeze a little bit of fresh lemon on to your grilled fish and enjoy!

…this is all that was left of this good food!!